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8 Pieces
Total Time: 1hr 35min
Recipe By: Rosie Birkett

Rhubarb & Elderflower Cake

Ingredients

  • 400g trimmed rhubarb, cut into 4-5cm slices
  • 110g caster sugar
  • ½ lemon, zested and juiced
  • 2 tbsp elderflower cordial
  • 115g unsalted butter, at room temperature, plus extra for the tins
  • 95g whole, skin-on almonds (or use blanched or ground almonds)
  • 200g golden caster sugar
  • 1 lemon, zested
  • 3 eggs, 2 whole and 1 white only
  • 1 tsp vanilla extract
  • 1 tbsp elderflower cordial, plus extra for brushing
  • 100g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 130g full-fat natural yogurt
  • elderflowers, rinsed and patted dry, to garnish (or rose, lilac, geranium or peony petals)
  • 300ml double cream
  • 2 tbsp elderflower cordial
  • 100g full-fat natural yogurt

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